Cardamom Pear Tea Bread (Gluten Free)
Prep time
Cook time
Total time
A beautifully fragrant cardamom infused bread with a crispy exterior and moist interior. Perfect for afternoon tea!
Author: kelly
Serves: 1 loaf
Ingredients
- 1 scant cup pear purée (from 225 g chopped pear - about 2 medium sized pear) + pear slices to garnish top
- ¼ cup (50 g) olive oil
- ¼ cup (65 g) maple syrup
- 1 egg
- ¾ cup (90 g) brown rice flour
- ¼ cup (24 g) almond flour
- 2 Tbsp tapioca flour/starch (or arrowroot)
- 1 tsp baking soda
- pinch salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground ginger
Instructions
- Preheat oven to 350F
- Cut pear away from core (I left skin on) and transfer chunks (minus seeds) to a small blender. Pulse until the pear is fully broken down and resembles purée (small chunks are fine, you could also opt to leave it chunkier, as preferred).
- In a large bowl, combine: pear purée, olive oil and maple syrup.
- In a separate bowl, combine: brown rice flour, almond flour, tapioca, baking soda, salt, cinnamon, cardamom and ginger.
- Add egg to wet mixture (oil/maple bowl) whisking to combine. Add dry ingredients to wet, hand mixing just until combined without over mixing.
- Pour batter in a greased loaf pan (I used 9" x 4" silicone pan) tapping the pan down to settle batter evenly. You can leave as is or add a few slices pear to the top for decoration - aim for about ⅛" thickness - thin enough to not weigh down the batter but not so thin that it burns.
- Carefully place the loaf in the oven and bake for 40-50 minutes (depending on the heat of your oven) until golden brown and just firm to the touch when tapped.
- Remove loaf and allow it to cool on a rack for 10 minutes before unmolding. Once unmolded allow the loaf to cool again for at least 10 minutes before slicing.
- Enjoy with a pad of butter if you wish! x
Notes
Pear Variety: Feel free to use whatever variety looks best near you - I chose organic and kept the skin on -- 2 red anjou for the purée and bosc for the slices on top.
Sweetness: The riper the pears, the sweeter the loaf. I found this loaf amply sweet so just a touch of maple syrup works for our taste but you can adjust according to your own preference.
Gluten-Free Flours: I chose the combination of flours for their texture - the baked exterior of this loaf results in an irresistibly crispy crust (with a beautifully moist interior).
The Pear Slices: I used a mandolin, but you could also use a knife to cut thin slices so you don't weigh down the batter too much (gluten-free flours are already challenged on the rise).
Sweetness: The riper the pears, the sweeter the loaf. I found this loaf amply sweet so just a touch of maple syrup works for our taste but you can adjust according to your own preference.
Gluten-Free Flours: I chose the combination of flours for their texture - the baked exterior of this loaf results in an irresistibly crispy crust (with a beautifully moist interior).
The Pear Slices: I used a mandolin, but you could also use a knife to cut thin slices so you don't weigh down the batter too much (gluten-free flours are already challenged on the rise).
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2020/02/cardamom-pear-tea-bread.html